I think 1/2 tsp of pepper in the sauce plus the pepper on the steaks (I season mike with salt/pepper AND garlic) overpowers only 2 steaks, plus the sauce had TOO much bite of vinegar and it came out a bit thin the first time. 2nd time tweaks: I reduced the pepper to 1/4 tsp and added 2 TB of sugar to the sauce and it was much better. The sugar took down some of the bite and when it carmelized it make the sauce more like a glaze and not just a reduction. The rating is for the as written version. For me it is a keeper with the added sugar, and I also serve it topped with a little blue or goat cheese. One poster said there is no need to add sugar if you use GOOD balsamic vinegar.. While that is true.....GOOD balsamic vinegar is also very expensive. I used good red wine (drink the rest with the steak!) but grocery store balsamic....so even the middle of the road stuff (better grocery store balsamic) has some bite to it.So...the 4 is an average.I give it a 3 as written and a 5 half the pepper and adding sugar. It was a big hit here as version two.

Reviewer:

I made this recipe exactly as it is written because that gives you an honest review. The flavor is delicious and I will make this again. I put the balsamic/red wine and brown sugar in a sauce pan and brought it to a gentle boil while my steaks were being browned. I added the sauce to the meat , covered it and simmered it on low for 4 1/2 minutes. I used thick steaks. After removing the steak I turned the heat up a little and reduced the liquid until it was lightly thickened. The flavor was richer than had I not done that. This was restaurant quality flavor. The steak was tender and juicy as well. Thanks for another delicious addition to my recipe box.

I'm not sure whose review I followed, but, he was spot on. Rest and season the steaks as suggested, sear (all sides) and then follow through. Why add brown sugar? The reduction is already so sweet and who needs the extra calories? You do need buy a GOOD balsamic. I paid $16 for mine. Go good on the wine. Coppola Claret was my first go around.
This review is from someone who was frightened to cook steak. I am now empowered. Thanks Linda.

Reviewer:

Seared our seasoned filets on a scortching hot cast iron skillet with a tablespoon of olive oil for just a few minutes until they developed a nice brown crust. While they were resting we just added the balsamic vinegar & cabernet to the skillet (we'd taken it off the heat) & the residual heat was enough to cause this to reduce to a nice, thick glaze. With the pan drippings incorporated this over the filets was absolute heaven!

Reviewer:

I prefer steaks grilled, so I followed other reviewers and made the sauce separate on the stovetop and used as a dipping sauce. I double the sauce, used Merlot for the wine and also added garlic the second time I made this as others suggested, then let it reduce on the stove about 10 or 15 minutes until it reached desired consistency. The sauce alone tasted strange at first and we thought it would be overpowering, but paired with the steak is FANTASTIC! My boyfriend loved it and next time we will make more and try freezing in ice cube trays for easy reheating. This is too simple to be that good! We will have this every time we cook steak from now on.

Reviewer:

I can only rate the glaze, because I cooked the steak the way I always do (after letting it come to room temp, I sprinkled with salt and pepper and broiled in the oven). The glaze was really good but not as great as most of the reveiwers thought. I love the balsamic/red wine combo so I think I was hoping for better. 4 out of 5 stars is pretty good though, which the glaze was- pretty good and something I might make again. Thank you!